terclim by ICS banner
IVES 9 IVES Conference Series 9 THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

Abstract

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Different types of wines in terms of region, grape variety, oak aging and price were subjected to an oxidative aging procedure, sensory analysis, gas-chromatography olfactometry (GC-O) and quantitative analysis. Sensory notes such as dried fruit, cooked vegetables or liquorice-alcohol were oxidation-related. The GCO analysis of the samples with highest oxidation notes, revealed highest levels of four odour zones, which were identified in a dual system GC-O/FID-GC-O/MS as 1,1-diethoxyethane (liquor, strawberry, sweet), 2,4,5-trimethyl-1,3-dioxolane (fruity, solvent), 3-methylbutanal (solvent, yeasty) and methional (boiled potato, cooked vegetables).

The two aldehydes were quantified by gas chromatography-mass spectrometry (GC-MS). together with isobutanal, 2-methylbutanal and phenylacetaldehyde. All them were already present in significant amounts before oxidation. However, as they were forming odourless reversible adducts with SO₂ (α-hydroxyalkylsulphonates)1 they were initially non-odour active. However, as free SO₂ disappeared during oxidation² they become odour-active in oxidized samples. Additional quantities were formed during oxidation, most likely by the reaction of wine dicarbonyls with the amino acid precursors. This additional formation was particularly relevant for 2-methylbutanal, followed by methional and isobutanal, while for phenylacetaldehyde and 3-methylbutanal, quantities formed were smaller than those originally present. These results confirm that both, pre-existent levels of Strecker aldehydes and the ability to form them during oxidation, are relevant in wine stability.

Acetals were determined by L-L microextraction followed by GC-MS. Results revealed that during oxidation there is a clear increment on the levels of acetals formed from the condensation of acetaldehyde with ethanol, 2,3-butanediol and glycerol; leading to 1,1-diethoxyethane, 2,4,5-trimethyl-1,3-dioxolane and several heterocyclic acetals, respectively. Levels formed were high enough to be odour-active. This suggests that the formation of acetals is an essential part of the sensory changes noted during wine oxidation.

 

1. L.C. de Azevedo et al., Journal of Agricultural and Food Chemistry 2007, 55 (21)
2. M. Bueno, V. Carrascón & V.Ferreira. Journal of Agricultural and Food Chemistry 2016, 64 (3)

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

A. M. Aragón-Capone¹, A. de-la-Fuente-Blanco¹, M.P. Saenz-Navajas², V.Ferreira¹, M.Bueno¹
1. Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Institu-to Agroalimentario de Aragón (IA2) (UNIZAR-CITA).Associated to Instituto de Ciencias de la Vid y del Vino (ICVV)(UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
2. Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Departamento de Enología, Logroño, La Rioja, Spain.

Contact the author*

Keywords

Chemosensory analysis, Gas chromatography-olfactometry (GC-O), Oxidative aging, Wine’s longevity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More